n.BA.LM.FoPa.21HS (Food Packaging) 
Module: Food Packaging
This information was generated on: 20 May 2024
No.
n.BA.LM.FoPa.21HS
Title
Food Packaging
Credits
2

Description

Version: 1.0 start 01 August 2021

 

Study Programme Food Technology
Regulations Applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Food Technology degree programme
Module Type  
X Compulsory Module    Elective Module    Optional Module
Planned Semester 4th Semester
Module Coordinator Selçuk Yildirim
Telephone / E-Mail +41 (0)58 934 56 31 / selcuk.yildirim@zhaw.ch
Lecturer(s),
Speaker(s),
Associate(s)
  • Selçuk Yildirim
  • Members of the Research Group for Food Packaging
  • Thomas Gude (SQTS)
Entrance Requirements Module groups: Lebensmittelherstellung 1 + 2, Naturwissenschaften 1 + 2
Learning Outcomes and Competencies Professional competence:
The students can …
  • elaborate technical and marketing functions of packaging.
  • describe the properties of the main food packaging materials.
  • explain the main polymer processing and converting technologies.
  • match the requirements of different food systems with specific packaging needs.
  • describe the importance of packaging and consumer interactions.
  • elaborate possible food and packaging interactions.
  • select the right packaging materials for a given food or can design a packaging for a new food product.
Interdisciplinary competence:
The students can …
  • combine their knowledge on food and food processing with packaging know-how to design high quality food products.
Module Content
  • Packaging Functions (marketing and technical functions)
  • Packaging Design
  • Packaging Materials (metals, glass, plastic, paperboard, bioplastics)
  • Polymer Processing Technologies (extrusion, molding, thermoforming)
  • Packaging Converting Technologies (coating, lamination, printing, labelling, sealing)
  • Packaging Processes for Food (horizontal and vertical form fill seal, thermoform fill, skin packaging, shrink packaging, modified atmosphere packaging, hot fill and aseptic filling)
  • Packaging of Major Food Groups (flesh food, horticultural products, dairy, cereals, bakery, snack foods, beverages)
  • Packaging Consumer Interactions
  • Food and Packaging Interactions (migration, legislation)
  • Sustainable Food Packaging
Follow-up Modules -
Methods of Instruction 
  • Lecture presentations
  • Self-studies
  • Presentation and discussions with external experts in the field
  • Team exercises
Digital Resources
  • Slides
  • Scripts
  • Videos
Lesson Structure / Workload  
 Contact Hours 20
 Guided Self-Study 16
 Independent Self-Study 24
 Total Workload 60
Classroom Attendance No
Assessment Abgesetzte schriftliche Modulprüfung (100%)

If there is a low number of participants, the lecturer may change the form of a repeat examination after consultation with the head of the study programme: e.g. an oral examination can be used to replace a written one. Please report any changes to the form of examinations by e-mail to pruefungsadmin.lsfm@zhaw.ch and Cc. Head of study programme.
 
Language of Instruction  English
Comments -

 

Course: Food Packaging
No.
n.BA.LM.FoPa.21HS.V
Title
Food Packaging

Note

  • No module description is available in the system for the cut-off date of 20 May 2024.